A Chef's guide to gelling, thickening, and emulsifying agents

A Chef's guide to gelling, thickening, and emulsifying agents

Bibliografiske detaljer
Institution som forfatter: Alicia Foundation
Format: Bog
Sprog:English
Udgivet: Boca Raton, FL CRC Press [2015]
Fag:
Stabilizing agents.
Hydrocolloids.
Food > Analysis.